Recently I posted a recipe for whole wheat pizza dough. I was so happy when Jason McKellar sent me Olive Garden's Caprese Flatbread recipe to go along with it. I haven't tried it yet but I'm going to. Thanks Jason!
Ingredients:
8 Roma tomatoes, diced
3 garlic cloves, chopped
1/2 tsp salt
1/4 tsp black pepper
10 medium fresh basil leaves, stemmed and chopped (about a 1/2 cup)
7 tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough
1 garlic clove
3/4 cup mayonnaise
1/2 tsp garlic powder
2 cups shredded mozzarella cheese
1/4 grated parmesan cheese
Directions:
1- Preheat oven to 350.
2- Dice tomatoes into small pieces and transfer to a mixing bowl.
3- Add garlic, salt, pepper, 1/2 of the chopped basil (about 1/4 cup), and 4 Tbsp of extra virgin olive oil.
4- Set aside and allow the mixture to marinate for 10 minutes.
5- Flatten pizza dough into rectangle (make sure you take the dough to the edge of the pan)
6- Drizzle the dough with e.v. olive oil and brush it over the surface.
7- Bake the dough in the oven at 350 for 10 minutes on center rack.
8- Remove from the oven and allow to cool slightly (about 2 minutes).
9- Cut the garlic clove in half and rub, cut side down, on to the surface of the bread. The warmth of the bread will help extract the garlic flavor.
10- Allow the bread to cool completely, about 10 more minutes.
11- Increase the oven temperature to 450.
12- Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread.
13- Top with shredded mozzarella to evenly cover the surface.
14- Drain the Caprese mixture, as the salt will have extracted water fro the tomatoes, and spread it evenly over the bread.
15- Sprinkle with grated Parmesan cheese.
16- Return to the oven for 5-7 more minutes until golden, crisp and bubbly.
17- Garnish with the remaining chopped basil.
Enjoy
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